SAGE AND ONION DRESSING
Giblets (livers and hearts) from 6 squabs 3 teaspoons butter 6 teaspoons diced onion 1 cup warm milk (or water) 3 cups soft bread bread crumbs 3/4 teaspoon salt 1/4 teaspoon white pepper 4 fresh sage leaves, minced; or 1/4 teaspoon dried sage [more or less per taste]
Cut giblets into small pieces. Fry with butter and onion for a few minutes or until heated through, and set aside. Moisten bread with liquid, then add giblet mixture and blend until smooth. Add salt, white pepper, and sage. Mix and stuff squabs when ready.
MUSHROOM AND WILD RICE STUFFING
Giblets from 6 squabs (gizzards optional) 1 cup green onions, chopped 3 tablespoons sunflower or hazelnut oil 1 1/2 cups of mushrooms of your choice, preferably wild (morels, oyster, crimini, shiitaki) 4 cups wild rice, cooked 1/2 teaspoon dill seed 2 tablespoons parsley or fresh dill, chopped fine 1 cup crushed hazelnuts, blanched salt and pepper to taste
Chop thinly sliced giblets and saute for a few minutes. Add onions, hazelnuts, dill seed, and mushrooms and saute until nuts and mushrooms turn golden. Add wild rice and dill to pan. Toss with salt and pepper to taste. Stuff squab when ready.
PRUNE, APPLE, AND WALNUT DRESSING
1 cup walnuts, chopped 1 cup apple, chopped 1 cup prunes, blanched and chopped 1/2 cup onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon thyme 1 teaspoon paprika
Mix well and stuff birds. Makes enough for 4-6 squab. Serve with jasmine rice on the side.
SQUAB STUFFING WITH ROMANO CHEESE AND BASIL
4 eggs 2 cups grated Romano cheese 3 cups bread crumbs 2 cloves garlic 2 teaspoons fresh parsley, chopped 3 chopped onions 6 leaves fresh basil, torn salt and pepper to taste
Mix well and stuff when ready. Makes enough for 6 squabs.